“I included this recipe from my restaurant Reba’s Place to hold you over until you can take a trip to visit us in Atoka, Okla.,” McEntire tells PEOPLE

Reba McEntire Shares an At-Home Version of Her Restaurant’s Beer Cheese. Photo: Robby Klein Photography from NOT THAT FANCY by Reba McEntire; Fred Hardy II

Reba McEntire knows that not everyone can make it to Oklahoma to visit her restaurant—so she’s bringing the dishes to you.

In her first cookbook, Not That Fancy, the Grammy award-winning singer shares at-home versions of menu items served at Reba’s Place, a 15,000-square-foot restaurant, bar and live entertainment venue in her home state.

The spot, situated in Atoka, which is about midway between Tulsa and Dallas, opened up in January. It has a “down-home atmosphere” (per McEntire’s instructions) and “Southwestern-style” food from chef Kurtess Mortensen, formerly of the Pioneer Woman Mercantile (Ree Drummond’s restaurant in Pawhuska, about three hours away).

Reba’s Place. Courtesy Reba’s Place

One of the Reba’s Place dishes is a beer cheese that takes just 10 minutes to make.

“Beer and cheese—what a combo! I included this recipe from my restaurant Reba’s Place to hold you over until you can take a trip to visit us in Atoka, Okla.,” says McEntire in this week’s PEOPLE Food pages, which she guest edited.

“It’s tasty but also very filling, so you’ve got to limit yourself,” she continues. “Use it as a spread or a dip, or eat it right out of the bowl. No judgment here.”

For more on Reba McEntire, pick up the latest issue of PEOPLE, on newsstands now, or subscribe here. 

Reba McEntire’s Beer Cheese.Fred Hardy II

Reba McEntire’s Beer Cheese

1 Tbsp. unsalted butter

2 garlic cloves, minced

1 cup (8 oz.) beer (brown ale or lager)

1 lb. sharp white Cheddar cheese, shredded (about 4 cups)

1 Tbsp. Worcestershire sauce

1 tsp. hot sauce

1 tsp. dry mustard

½ tsp. Dijon mustard

¼ tsp. freshly ground black pepper

Dash of cayenne pepper

Kosher salt, to taste

1. Melt the butter in a small skillet over medium heat. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Slowly pour in beer. Remove skillet from heat, and cool slightly at room temperature, about 5 minutes.

2. Process cheese, Worcestershire, hot sauce, dry mustard, Dijon, black pepper and cayenne in a food processor until combined. Carefully add beer mixture. Secure lid on food processor; pulse until smooth and creamy, about 15 (1-second) pulses, scraping down sides of bowl as needed. Add salt to taste, and pulse to combine; transfer to a serving bowl. Serve with your favorite dippers. Keep refrigerated in an airtight container for up to 1 week.

Serves: 12
Active time: 10 minutes
Total time: 10 minutes